Shrimp Pasta Recipe: A Delightful Meal for Seafood Lovers


If you are a seafood lover, you should try this Shrimp Pasta recipe. It is a delicious and easy-to-make dish that can be served as a main course or side dish. The recipe combines the flavors of succulent shrimp, al dente pasta, and a creamy tomato sauce. The dish is also versatile and can be customized to your taste preferences. Here’s how to make it:


You’ll need :


  • 1 lb. shrimp
  • 1 tablespoon olive oil
  • ½ cup dry white wine, see notes
  • 3 tablespoons salted butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 ½ cups half and half, half light cream/half milk
  • ¾ cup chicken broth
  • 1 teaspoon hot sauce, see notes
  • 1 teaspoon honey
  • 10 oz. Rotel diced tomatoes with green chilies, juices reserved
  • 3 tablespoons cream cheese, softened
  • 1/3 cup Parmesan cheese, grated
  • ½ lb. linguine




  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
  • 1/4 teaspoon salt
  • 1 pinch Red Pepper Flakes, optional



Step-by-Step Guide to Making it :



Prep Work:


Combine the half and half, chicken broth, hot sauce, honey, and seasonings in a large measuring cup with spout. Measure out remaining ingredients before beginning.


Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.


Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn’t get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.


Cook the Shrimp:


Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate.



Note that they’ll cook a little bit more as they sit, and again when added back to the sauce. Turn heat off.


Begin Heating Pasta Water:


Begin boiling a separate pot of salted water for the pasta while you prepare the sauce as outlined below.


Make the Sauce:


Add the wine to the same skillet that you used to cook the shrimp and set the heat to medium. Let it bubble gently and reduce by half.


Add the butter and the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 2 more minutes.


Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.



Add the cream cheese and stir to combine. Stir in the drained diced tomatoes. (Pro Tip: Reserve the juice for the end in case you prefer to thin the sauce out later.)


Boil Pasta & Finish the Dish:


Let the sauce simmer gently, partially covered, while you boil pasta to al dente according to package instructions. Set a timer, don’t overcook it. Drain once cooked.


Reduce heat of the sauce to low and gradually sprinkle in the Parmesan cheese. Taste the sauce and add a pinch of salt if desired, note that the shrimp adds salty flavor as well.


Add the drained pasta and use kitchen tongs to toss and combine. Add the shrimp back and allow it to heat through, 1-2 minutes.


Garnish with parsley and serve!



Becky’s Tips:


Use fresh shrimp whenever possible for the best taste and texture.

To save time, you can use pre-cooked shrimp. Simply add it to the skillet with the sauce and let it heat through.

If you like a little spice, you can add red pepper flakes or hot sauce to the sauce.

You can also add other vegetables to the sauce, such as diced bell peppers, zucchini, or mushrooms.




This Shrimp Pasta recipe is best served fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat in a skillet with a little bit of olive oil or butter.




Nutrition Information:


This recipe makes approximately 4 servings. Here is the nutrition information per serving:


Calories: 609

Total Fat: 27g

Saturated Fat: 12g

Cholesterol: 274mg

Sodium: 962mg

Total Carbohydrate: 57g

Dietary Fiber: 5g

Sugars: 11g

Protein: 34g


In conclusion, this Shrimp Pasta recipe is a delightful meal for seafood lovers. It is easy to make, customizable, and delicious. With Becky’s tips, you can make this dish even better. Whether you serve it as a main course or side dish, this Shrimp Pasta recipe is sure to impress.




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